Place a mixing bowl and beaters or whisk in the fridge or freezer for 10 to 15 minutes to chill.

Pour the cold heavy whipping cream into the chilled bowl.

Add the granulated sugar and vanilla extract to the cream.

Using a hand mixer, stand mixer, or whisk, begin beating on medium speed.

Watch closely as the cream thickens and soft peaks begin to form.

Continue beating until stiff peaks form, stopping the mixer occasionally to check the texture.

Do not overmix or the cream will turn grainy and start to become butter.

Once the whipped cream holds its shape firmly and looks smooth and fluffy, it’s ready to use.

Serve immediately, or store covered in the refrigerator for up to 24 hours.

If storing, re-whip lightly before serving if the cream softens.